Okay, that was more for fun, and an excuse to plug these guys NOW for custom KOSHER gifts. 🙂 Seriously, though, we need more sweets. And let’s share some of my comfort food! Let’s make our own fluff to start!

Kosher Fluff

1 Bag Kosher Marshmallows

Put marshmallows in microwavable bowl and microwave on Medium for 1 minute.
Stir for 10-20 seconds with a spatula until smooth.

So now we have kosher fluff! From here, we can make TWO different snacks: Fluffernutters & S’mores sandwiches!

Spread fluff on a slice of bread.
Sprinkle cracker crumbs on the fluff.
Lay pieces of chocolate on the crumbs, then top with another slice of bread.
Nuke for 20 seconds on medium-high.
Press together & eat.

Fluffernutters

bread
kosher fluff
peanut butter

Spread fluff on one slice.
Spread peanut butter on the other slice.
Press together and eat.

Nummy nomnomnom food! 🙂 If these were Krystal’s sammiches, she’d have eaten them! Anyhow, hope you enjoy these treats as much as I do! 🙂 Until next time, Shalom and Good Cooking!

It’s nearly that time of year, so I wanted to share some amusing videos of the holiday season. Its nearly time for Chinese Food, Movies, and the time to take the streets. On a side note, I’ve been discussing my frustration over the fact that a LOT of non-Jews have co-opted this tradition. Rather than being with family all day, they rush the presents and the ‘material’ part of Christmas, only to rush right out and join in on our fun. I’ve lost count of how crowded the movie theaters and restaurants have gotten as of late!

So, as a plea from all of us here in this little part of the net, stay HOME this Christmas. Enjoy your family, and cook that big dinner with the ones you love. We go out on this night because we DON’T have the gifts, the family together, and the like. For us, it’s a day almost all of us are forced to be off from work. And we can’t even turn on the TV as it’s pretty much non-stop Christmas movies, songs, and burning logs. THAT is why we go out! Let the non-Christians have their ONE day, okay? 🙂

So, as the Wiccans, Muslims, Hindus, Pastafarians, Jews, and every other faith get ready to take the streets, let’s watch some amusing videos! This first video is an amusing song from Saturday night live, and is a favorite o mine. Sit back, relax, and enjoy Christmastime For the Jews!

Now, next up I wanna share a video that my Rabbi is obsessed with. He has suggested that all the congregation check it out, so let me share it here! Ladies and gentlemen, enjoy I Eat Chinese Food on Christmas by Brandon Harris Walker!

This next one is NOT SAFE FOR KIDS, but it is oh, so funny. This, my dear readers, is more an example of what poor Jewish bachelor college students will be doing all day on Christmas. Ah, yes… This video brings back a lot of memories! Sit back, relax, and enjoy A Jewish Christmas!

But, with all these videos, how could we forget little Kyle from South Park!? Shame on me! Ladies and gentlemen, we can’t forget him! So, live from South Park, Colorado, USA…. Kyle Brovlowski singing I’m A Lonely Jew on Christmas! Enjoy!

As long as we’re going over Jewish & Christian together, let me share a favorite film of mine. Let’s watch what happens when Santa enters a Jewish home by accident on Christmas Eve in Santa Claus and The Jew!

Wow, who knew Santa could be such a jerk! Bad Santa, no latkes for you next year! Ah, well! Let’s hope that bit of satire wasn’t TOO dark! Let’s see… I hope that these videos help get everyone through the start of this week! Until next time, Shalom and Good Cooking!

I’ve been working my figurative butt off cooking, and I stumbled upon a Mexican Pork dish, Chuletas Adobado, that I thought was interesting. But, why on earth should it be pork? No, no… It looks like a return of the Trayfe-to-Kosher Challenge as we go south of the border once more!

Begin by taking the FRESH pineapple (We need fresh pineapple for the acidicness), garlic, peppers, salt, cumin, cloves, and vinegar in a food processor. Pulse process the mixture until pureed into a thick, juicy mix.

Slice the onion and green pepper into rings, then set the steaks in a sealable plastic container with the sliced onions & green peppers.

Pour the marinade from the food processor over the steak & veggies, seal the container, and marinade for 2-3 hours to allow the juices time to seep into the steaks.

As the steaks finish marinating, fire up the grill and get it NICE and warm. Once ready, take the steaks, onion slices, and green peppers on the grill, keeping the veggies over cooler part of the grill.

Cook the steaks and veggies for about 20 minutes, or until the internal temperature reaches 110 degrees F internally. Remember to flip the veggies and steaks halfway thru the grilling to cook evenly.

You can also cook the steaks in a cast-iron skillet, or bake inh a 350 degree F oven for 20-30 minutes, or until cooked all the way thru. You can make it into soft tacos with the steak strips and beans, or just use the tortillas to scoop-eat the steaks & beans. I found spanish rice ALSO goes very well with this. Also, I hope the calorie breakdowns of these recipes as of late have been helpful to everyone? Anyhow… Until next time, Shalom and Good Cooking!

First off, I’m asking all of my readers to click here to take a survey about this blog. This is just something I’m doing to help figure out my reader stats, where they are coming from, and how to best serve you – my readers. Now, as for today’s recipe, its a basic recipe of sorts that ALWAYS goes over well. Today we’re going to explain how to make Sourdough Bread Bowls.

We begin by grabbing some Sourdough Bread Rounds from our favorite grocery store. To these we’re going to cut a hole in the top about 2-3 inches around, and scoop out the insides of the bowl. Try to leave about 1/2 inch of bread in the bottom. Next, we want to take some Olive Oil and lightly brush it ALL over the inside of the rolls, covering EVERY square inch if possible. Then, setting your prepared rolls on a cookie sheet, bake in a 350 degree F oven for about 20-25 minutes, or until the inside of the bread bowls are NICE and crispy.

Now we get to the FUN part! These bowls can be used for LOTS of dishes. One of my favorite uses of these inexpensive rounds is to fill them with salad or a dinner soup. But, the most COMMON use of these bowls is in making French Onion Soup.

Cook onions slowly in a large cast iron skillet in the margarine until combined. Then cover and simmer over medium heat for 15 minutes.

To a crock pot, add in the bouillon and set it to HIGH. Then stir in ALL the contents of the cast iron skillet after the 15 minuters is up, stirring well. Finally, add in the sugar, salt, & flour and cover. Cook on HIGH for 3 hours, or LOW for 6 to 8 hours.

When ready to serve, pour 1 tablespoon of cognac into the bottom of each bread bowl, then top with hot soup. Finally, top the bread bowls with your favorite white cheeses & bake in a 425 degree F oven for 15-20 minutes.

Move to plates and serve still warm.Serves 12

Nutrition Facts

Serving Size 157 g

Amount Per Serving

Calories

335

Calories from Fat

101

% Daily Value*

Total Fat

11.2g

17%

Saturated Fat

3.9g

20%

Cholesterol

11mg

4%

Sodium

1660mg

69%

Total Carbohydrates

39.4g

13%

Dietary Fiber

1.8g

7%

Sugars

13.6g

Protein

10.7g

Vitamin A 6%



Vitamin C 6%

Calcium 22%



Iron 10%

Nutrition Grade C-

* Based on a 2000 calorie diet

Mmmmmmmmmmmmmmmmmmm, nummy. I hope you all enjoy this recipe, and using bread bowls to help make ANY meal special! Also, please fill out the survey to help me out with needed information! Until next time, Shalom and Good Cooking!

It’s almost time for Chanukah, and I can finally release some big news. Starting in December, I will be one of 6 bloggers working for KPBS to report on the ’08 Presidential Election. Stay tuned to this blog for more information on how you can read it!

Also, as I listen to the Chanukah Suite, I get to thinking about all the nummy foods coming to us soon. So, once again its time to delve into latkes! Now, this year, I wanted to share a favorite recipe of mine, Apple Pancakes! These nummy treats are tasty, and go great with applesauce. let’s look at how we make them!

Drop dollops onto a hot griddle to the size you want to make them, and cook as you would regular pancakes.

Top with applesauce or powdered sugar and serve.

True, these may not be as close to latkes as one would usually prefer, but for those who have to cut back on greasy food in their diets… Its still a wonderful treat to help in celebrating the holidays! Now, last year at my temple I was trying to explain cheese latkes. I know, I know. Right now people are looking at me in shock. “Cheese!? And Latkes!? Together!?!?” Yes, Cheese latkes. And now, you can make a decidedly Renegade favorite of mine in YOUR home, too! But why do I get all the fun? Friends, I’m going to share with you the recipe I use… And its not even mine. No, for THIS we go to Torah.org and see their take on this treat!

Last year I helped fill tables with enough side dishes to make any mouth happy. And life was good! People were happy, kosher food prevailed, and the world kept on turning. So how do we expand on this? Well, let’s invade your food-loving minds with the RETURN of More Side Dishes to Fill Any Table! Yes, for the low, low price of reading, we’re going to delve deep, deep into my culinary mind and bring you even MORE food!

First off, everyone loves Deviled Eggs as an appetizer. They’re easy to make, and are just so nummy! Actually, when thinking of this dish, I can’t forget my brother gorging himself on them at a wedding until getting sick. I don’t think he’s forgiven my mom & I for liking to remind him when there are deviled eggs at any location. But, the standard recipe is boring. What if we jazzed it up? Yes, my friends, it’s time to forgo the Deviled Eggs, and Welcome in Renegade Eggs!

First off, we slice the eggs in half lengthwise & scoop out ALL the yolks into a bowl.

Mix the remaining ingredients together with the egg yolks until all combined and nummilicious-looking.

Scoop the mix into the egg whites with the cheesy stuffing and serve.

If you want to garnish these, I like to use a little paprika with some sprigs of parsley, just for some fun. Next up, we’re going to make a kinda’ salad. Since most of us will be having Turkey on Thanksgiving, why not kick it up a notch and make some Skillet Slaw

In your cast-iron skillit, cook up the bacon until NICE and crisp, then take out the bacon but LEAVE the grease! Make sure you have about 1/4 cup of grease left in the skillet. If you need to help increase it, dribble in a little Crisco & let it melt down. The thing is we want that grease & that turkey flavor!

To the grease in the skillet, add in the vinegar, scallions, brown sugar, & salt – heating them all the way thru as you mix them in the skillet.

Add the cabbage and Caraway to the skillet and cook, tossing lightly as it cooks until all the cabbage has softened & soaked up a lot of the flavours. This could take anywhere from 5-10 minutes overall, but its WORTH it!

Remove from skillet into a large bowl, and tob with the previously cooked turkey bacon (All crumbled up, of course!) and Cherry Tomatos.

There we go! Easy, no? Now, for you readers, I want to pass on a Family Tradition! My grandfather wrote this next recipe, and I know it’d do his heart good to know others were still eating it to this day! Its a favorite holiday recipe, and I want to share it with you all now. (Please Mom, don’t kill me for this!)

Mix the sour cream & eggs together, then stir in both the cans of corn.

Stir in the cornbread mix, and pour it into a greased casserole dish.

Bake at 375 degrees F for about… 35 – 40 minutes, then open the oven and pull out. Top it with the cheese, then toss it BACK into the oven for another 10 minutes.

Mmmmmmmmmmmmm, this brings back memories! I so loved this recipe growing up, and now you can, too! Next, I think we need a sweet dish to round this out! Everyone knows that ONE person who brings a tub of cottage cheese to every family or company pot luck. Well, why settle for that cottage cheese when we can kick it up a notch?

Mix together EVERYTHING in a large bowl & chill for 3-4 hours before serving.

Now, as promised above, you need the recipe for Swedish Pecans! I swore I already shared this with you all, but a search of my blog says i haven’t. Well, this tasty treat is a fun snack, an appetizer, or a side dessert that people can enjoy munching. My mom loved making these, and I loved eating them! So much I ha to start making them, myself!

Melt the butter on the pan you toasted the pecans on, then spread the pecan mixture over the entire pan OVER the butter.

Bake in the oven for 20-30 minutes, keeping the oven at 325 degrees F and turning the pecans every 10 minutes or so. Watch closely after the 20 minute mark, as they’re done when lightly browned & crisp.

These are OH, SO GOOD! Trust me, you’ll love these in salads, as a snack, or atop ice cream. They are just SO GOOD! After all this good food, we’re going to need something to settle our stomachs. So, as the final recipe, let’s do that!

I’ve been pondering all week on what to write about. First off, we can NOT be a kosher blog without talking about the new Kosher Ham Soda from Jones Soda. While I have not tried it myself, but they also came out with a Seahawks Collectors Pack. And, as much as I -love- to watch stupidity in action, I found you a video of it!
So, we’ve discussed wierd kosher soda, but what of kosher food? Well, a week from today is Turkey Day for the US, so we should likely come up with some turkey stuff. Mainly, what to DO with leftover turkey. Now then, this first recipe is for a tasty & healthy sandwich that works great for company potlucks, school & work lunches, and more. AND, it’s kosher!

Put lettuce, turkey, crutons, Parma!, and anchovies into a LARGE bowl & toss in 1/4 cup of the dressing.

Use the remaining dressing & spread on the inside of the pita pockets, then fill with salad.

Serve with a side of lemon wedges for squeezing fresh lemon juice over the sandwiches.

Not a bad little sandwich, really! Also, if you want, you can also use chicken or even a vegan alternative to chicken for the sandwich. As for the anchovies… It just doesn’t taste the same without them, sorry. 😦 I hope that helps, and I PROMISE to have more side dishes before turkey day. Until next time, Shalom and Good Cooking!

So, the wife & I have been having a debate on what is, and isn’t, dump cake. For those who may not know, dump cake is a simplified form of cake that even kids can do. To be fair, I’ll go over both styles, and let you readers be the judge. First there is how I grew up knowing dump cake:

Basically you toss all the ingredients into a greased cake ban, then bake at 350 degrees F (180 C) for an hour. Then cool, cut, & serve. VERY simple recipe, and a cake even kids can help with! One of my personal favorites is a spice cake mix with apple pie filling & mandarin oranges. Another tasty combo is chocolate with cherries & pineapples. Really, the sky’s the limit when you’re designing combos for this! But, here is where the wife and I have our disagreement. To her, this is not dump cake. Here is her family’s dump cake that SHE grew up with:

Empty the cherry pie filling into the bottom of a cake pan. From here, sprinkle the cake mix atop the pie filling, then start dropping the butter slices ll over the dry cake mix. Finally, sprinkle some sugar to your liking over the top of everything, then bake at 350 degrees F (180 C) for 30 minutes.

Now, to me, this is a cobbler! It’s not a cake! While the principles are similar, I just don’t see them both being dump cakes. But she swears its dump cake! Ah, well. I know, I know… The arguements, playful or not, that food geeks get into. Until next time, Shalom and Good Cooking!

Well, here’s some pics & videos the wife & I took to give an idea of the damage afterwards. These pictures are around Scripps Poway Parkway in Poway, CA:
And here’s a video!
As you can see, it’s cleaning up, but its still… Yeah. It’s been a ‘fun’ week. I’m baking some cinnamon rolls for a snack, and to take my mind off all this. First cooking I’ve really wanted to do for a while. So, yeah. I’ll return to food recipes after the sabbath. Until next time, Shalom and Good Cooking!